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Winter Flowers and Spelt Crepes with Whipped Goat’s Cheese

It’s a lovely cozy Friday night at home, rain falling on the roof, potato leek soup for dinner, last of the chocolate cake for dessert.

We had new friends visit this morning and it was so great to natter away like old friends as we perused gardens and orchards and swooned over the 8 baby goats tottering around so cutely.

After cuppas and promises to get together again soon, we waved good-bye and Bear and I headed outside to check on the newborns and feed the dogs. Then Bear disappeared into the shed for another medieval project and I got Luna and went for a wander through my gardens.

One of my favorite things about living in Queensland is that there’s always something blooming no matter how cold it gets, no matter how wild the weather.

Like these delicate rocket blossoms.

And these oh-so-cheery calendula flowers brightening up these dark winter days we’ve been having.

The rosemary is flowering and the tomatoes in my greenhouse, and this week my peas started blooming. Against all odds they’ve survived the frosts and bitterly cold winds and are tall and strong.

I wanted comfort food today, warming soup, hot buttered toast, and a stack of spelt crepes.

We love spelt flour in our house, and I’ve been experimenting for months to see how it works in rolls, bread, pancakes, scones, and cookies. Today I used it in crepes and we are smitten. With crispy edges and beautifully browned centers, they tasted so good stuffed with whipped goat’s cheese and drizzled with strawberry chilli sauce made by my friend Jackie from Frog and Swallow Cafe.

We had them again tonight with our soup, this time stuffed with roasted chicken, more whipped goat’s cheese, and sweet chili sauce. Scrumptious.

What is your favorite filling for crepes? xo

Spelt Crepes


2 cups milk or coconut milk
1 tablespoon brown sugar sugar
1/4 teaspoon Celtic sea salt
3 tablespoons butter, melted
1 cup spelt flour
1/4 cup white flour
3 duck eggs


1. Place all ingredients in medium bowl, beat until smooth.
2. Cover and set on counter for 2-3 hours.
3. Heat griddle to medium-high heat, grease with vegetable oil or butter.
4. With 1/2 cup measuring cup, scoop batter into center of griddle, tilting pan so batter forms thin circle.
5. Cook until bubbles form on top, flip and cook another 30 seconds. Remove to platter and repeat until all batter is used.

Whipped Goat Cheese


1/2 cup soft goat cheese
2 Tbsp milk


1. Place cheese and milk in small bowl (if cheese isn’t soft, warm slightly until it softens) and beat together until smooth and fluffy.
2. Spoon 1 Tbsp of whipped goat cheese down middle of each crepe, fold in half, and roll up like a cigar.
3. Drizzle with syrup of your choice.

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Krista - Oh my goodness, @rachelfriesen:disqus, that combination sounds utterly decadent and wonderful. 🙂

Krista - Oh gosh, ALL of those combos sound fantastic, @disqus_o9c9vkchcC:disqus Now I need to make crepes again. 🙂

Krista - No worries, @LauraTravelocafe:disqus 🙂 I hope you like them!

Krista - Oh good, @tandysinclair:disqus! I know you’ll come up with something spectacular. 🙂

Krista - Yes, @joanneeatswellwithothers:disqus I love that there’s life and beauty here year round. 🙂

Krista - And I love your photos, @goldiegal:disqus 🙂 Some days I’m too tired to think of what to cook, and you always inspire me. 🙂

Krista - How wonderful to spend some time at the Gold Coast, Charlie. It is such a stunningly beautiful place. 🙂

Krista - Oooh, I must make spelt sourdough soon, @disqus_xRgkTDNCQJ:disqus That would be fantastic. 🙂

Krista - Thank you, @wanderingsheila:disqus 🙂 The sauce is delicious – such a unique combination that totally works. 🙂

Krista - Aren’t the winter blooms amazing, @disqus_WseMqaTPwi:disqus? I’m in awe. 🙂

Rachel Friesen - I’ve been reading your blog for years now, and I still can’t get over the concept of a winter garden. How wonderful!
My sister-in-law introduced me to the glory of spelt crepes at our last family brunch. My brother-in-law can’t eat wheat, so they’ve become a bit of staple at their house. I did up my first plate full with a whipped cream, home-made cherry sauce, and valhrona chocolate malt balls. I meant to switch it up for my next few plates, but those cherries and chocolates were so delicious I just kept doing the same fabulous thing. And now I’m hungry 😛

Anna Johnston - Just had me a sandwich, suffering a serious case of food envy (I know you ate the crepes days ago). LOL!
I like lemon curd in my crepes. Or chocolate mousse. Or berries. Ill take them however they arrive.

Laura @ Travelocafe - These look extremely delicious! Thanks for the recipe. Now I can try to see if I mange top do them too… or at least something similar.l

Tandy Sinclair - Great use of goats cheese. I have a fair bit in my fridge so I shall use this as inspiration 🙂

Joanne (eats well with others) - So much beauty, even in winter!

Nagi | RecipeTin Eats - I love seeing photos from your life because you basically live the life I dream of!! I love crepes- what a wonderful classic recipe 🙂 My favourite filling is peaches – canned ones!

Hotly Spiced - How lovely to always have something blooming. I’ll be up on the GC in two weeks time and I’m looking forward to the weather being a little warmer. Your blue plate is gorgeous and your crepes look fantastic. I like spelt flour too and apparently spelt is a lot better for you than wheat xx

Nancy - I love spelt flour too and have been making spelt sourdough so I’ll have to give these crepes a go. Whipped goats cheese and sweet chilli sauce sounds lovely.

Cathy - I love the photos of your garden that you share Krista. Those crepes do sound tasty. I’m intrigued by the strawberry chilli sauce 🙂

Jackie Smith - Our Friday is just beginning in the Northwest US so what fun to have ‘spent’ the day with you just now before embarking on our own. I can’t get over all the blooms in winter!

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